In a large mixing bowl combine 1 1/4 c. flour, yeast, and salt.
Add water and olive oil.
Beat on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 min.
Stir in Italian herbs and as much of the remaining flour as you can.
Turn out onto a lightly floured surface and knead until dough is moderately stiff, smooth and elastic. (6-8 minutes total).
Divide in half; cover and let rise 10 minutes.
Grease two large cookie sheets and sprinkle with cornmeal.
On a lightly floured surface, roll each dough portion into a 13-inch circle.
Bake at 425 degrees for 10 minutes; remove from oven.